MAKES 12 BISCUITS Thick-crusted, moist, and adapted from Shauna and Daniel Ahern’s latest book, Gluten- Free Girl American Classics Reinvented, these biscuits by Gluten-Free Girl are delicious on their own, but easily kicked over the top when slathered with butter or drenched in gravy. Expect the dough at first to be able to slowly dribble off a whisk and be thickly wet, like paint spackle; after it rises for 90 minutes […]

MAKES 30 APPETIZERS Straight from her Love With Food ecookbook, our pal G-Free Foodie, K.C. Cornwell, throws down with an easy-elegant appetizer recipe with a slightly spicy and totally addictive kick. To make hosting easiest on yourself, cut the salmon into cubes the night before (halfway frozen, if possible, for the smoothest cuts) and store them, refrigerated, in an airtight container. You can mix and refrigerate the sauce the night before, too. Then put […]

MAKES 12 MUFFINS If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s recently (and sadly) closed Bacano Bakery are it. You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in […]

SERVES 6 We can’t get enough of this sweet ‘n’ savory recipe by Olivia Mack Anderson. We’re so convinced you’ll feel the same, we advise against inviting six people to the table when you make it, because you’re going to want leftovers. Skip the sausage, and you’ve got a tasty vegetarian dish, but don’t omit the pine nuts; they take this dish over the top. 2 red bell peppers, seeded […]

SERVES 8 You’ve never had brussels sprouts like these by Jessica Koslow of LA’s famed Sqirl restaurant. From the looks of them, you’d anticipate a light salad-like side—but they’re the exact opposite. The sprouts are shaved, cooked al dente in a generous coating of leek-flavored butter, then seasoned with poppy seeds, Parmesan, and black pepper. FYI, you can shave the brussels sprouts in a food processor fitted with the shaving attachment or […]

MAKES 26 COOKIES The fact that these cookies from New York’s By the Way Bakery are incredibly easy to make from everyday ingredients is not the reason we’re obsessed with them. It’s their crisp, chewy texture and luscious, chocolaty taste that has us hooked. Make them all at once or scoop tablespoon-size dollops of batter onto parchment paper, freeze them, and store in an airtight bag in the freezer, so […]

MAKES 1 POTATO Don’t think twice. Make this recipe by Victoria Granof once and it’ll be a favorite. It’s just that good. A wholesome, filling side, it doubles as one of our favorite light meals—perfect for the bag lunch or a simple, guiltless indulgence. Plus, with its sweet-savory flavors, it’s like dessert for dinner. FYI, Japanese sweet potatoes, or boniatos, have purplish skin, white flesh, and faintly sweet but still […]

SERVES 4 This staple gluten-free dinner recipe has been one of our editor Erika Lenkert’s go-to winter comfort foods for years. She makes it with canned diced tomatoes for chunky appeal, but her twelve-year-old daughter, Viva, prefers to swap it out for tomato sauce to get a smoother consistency. A dash of cocoa powder adds additional flavor depth, which is enhanced by some time in the fridge. To make this […]

By Erika Lenkert / Photography Erin Ng IT’S NOT SURPRISING THAT ON ITS SECOND DAY OPEN FOR LUNCH, San Francisco’s Little Gem has a line out the door. In this town, a new restaurant opening can be as exciting, and as well attended, as a movie premiere, especially when alums of the prestigious Thomas Keller Restaurant Group play starring roles. Only this Hayes Valley spot is not a white-tablecloth, multicourse, two-month-waiting-list affair. […]

SERVES 2 TO 4 Get ready for your next food crush. Seriously. This velvety, crazy-good sweet and savory blend of charred carrots, tahini (sesame paste), lemon, and spice by our culinary muse Niki Ford is lighter and more nuanced than chickpea hummus, and it goes great with crudités or crackers or on a sandwich. 2 cups carrots, peeled and cut into 1-inch lengths 3 tablespoons extra-virgin olive oil, plus […]